VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY

Vegan Pumpkin Cupcakes With Maple Frosting Recipe by Tasty image

Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract

Provided by Rachel Gaewski

Yield 12 cupcakes

Number Of Ingredients 16

Previous Next

Ingredients

¾ cup organic dark brown sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon lemon zest
1 cup pumpkin puree
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups powdered sugar
3 tablespoons maple syrup
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F (180°C).
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
Fold in the maple syrup and vanilla with a rubber spatula until well combined.
Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
Decorate the cupcakes by frosting small loops resembling petals on top.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

*** Explore more Vegan Pumpkin Cupcakes With Maple Frosting Recipe By Tasty Recipes »

Comment
Leave a comment

Spencer Thomas

[email protected]

These cupcakes were a bit too dry for my taste, but the frosting was amazing.

Debbie valle

[email protected]

I'm not a vegan, but I really enjoyed these cupcakes. They were moist and flavorful, and the frosting was delicious.

Boniface Rono

[email protected]

These cupcakes were easy to make and turned out perfectly. I'll definitely be making them again.

Dimple Queen

[email protected]

I made these cupcakes for a Halloween party and they were a huge hit! Everyone loved them.

Senara Gunasekara

[email protected]

These cupcakes were delicious! The pumpkin flavor was perfect and the maple frosting was the perfect finishing touch.

Marceline Sharcy

[email protected]

I had some trouble getting the frosting to spread smoothly, but it still tasted good.

Shama Zeeshan

[email protected]

These cupcakes were a bit too sweet for my taste, but they were still good.

Iftekhar 566

[email protected]

I'm not a big fan of pumpkin, but I really enjoyed these cupcakes. They were moist and flavorful, and the frosting was the perfect balance of sweet and tangy.